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Puerto Rican Empanadillas Recipe

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Puerto Rican Empanadillas are delicious handheld pastries filled with savory picadillo or meat filling, wrapped in a tender, flaky dough and either deep-fried or baked to golden perfection. This recipe guides you through making the dough from scratch, shaping, filling, and cooking these Caribbean favorites, perfect for snacks, appetizers, or a satisfying meal.

Ingredients

Dough Ingredients

  • 2 cups all-purpose flour
  • 1 tsp table salt
  • 2 tsp baking powder
  • 6 tbsp vegetable shortening (chilled)
  • 1/2 cup chilled water

Egg Wash

  • 1 egg
  • 1 tbsp water

For Frying

  • Vegetable oil (peanut, corn, or vegetable oil), enough to cover empanadillas

Filling

  • Picadillo or meat filling (quantity as desired)

Instructions

  1. Sift Dry Ingredients: Sift together the flour, salt, and baking powder to ensure an even mixture and remove any lumps.
  2. Cut in Shortening: Incorporate the chilled vegetable shortening into the flour mixture using a knife, pastry cutter, or food processor with a dough hook until the texture resembles peas.
  3. Add Water Gradually: Add chilled water slowly in small increments, mixing until the dough starts to come together.
  4. Knead and Rest Dough: Knead the dough until it forms a smooth ball. Place it in a bowl, cover, and let it rest at room temperature for 30 minutes to relax the gluten.
  5. Roll Dough into Log: Dust your work surface with flour, lightly coat the dough ball with flour, and roll it into a log about 2 inches in diameter.
  6. Cut into Pieces: Slice the dough log into 1-inch pieces (ends can be slightly larger if tapered).
  7. Form Discs: Roll each piece into small discs using a rolling pin or tortilla maker lined with parchment paper, avoiding making them too thin to prevent tearing. Layer discs with parchment paper in a baking pan and chill in the refrigerator for a few minutes to keep the shortening firm.
  8. Prepare Egg Wash: Mix one part egg with one part water to create the egg wash for sealing the empanadillas.
  9. Fill and Seal: Place a portion of your chosen picadillo or meat filling on the bottom half of each disc, leaving a margin at the edges. Brush the edges with egg wash using your finger or a brush.
  10. Fold and Crimp: Fold the empanadilla over the filling, and crimp edges with a fork or use an empanada press to seal effectively, spacing crimps evenly.
  11. Cook Empanadillas: For Deep Frying: Heat oil in a deep frying pan to 350℉. Fry empanadillas in batches, avoiding overcrowding, flipping when golden on one side, until both sides are golden brown. Drain on paper towels to remove excess oil.
    For Baking: Preheat oven to 350℉. Arrange empanadillas on a parchment-lined baking sheet at least 1 inch apart and bake for about 20 minutes or until golden brown.

Notes

  • Ensure the shortening and water are chilled to achieve a flaky dough texture.
  • Do not roll dough discs too thin to prevent tearing during filling and frying/baking.
  • Maintain oil temperature carefully while frying for even cooking and crispiness.
  • Egg wash helps seal the dough and gives a nice golden color when baked or fried.
  • Empanadillas can be baked as a healthier alternative to frying with similar delicious results.
  • Serve hot for best taste and texture.

Find it online: https://marthatasty.com/puerto-rican-empanadillas-recipe/